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Cherry tart, lemon cream and meringue

Cherry tart, lemon cream and meringue

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I just love tarts. This time I had to do something that met several essential conditions: to be sour, but not very, to have cherries (my favorite fruits) and meringue. Aaaa, yes, and the countertop was with poppy seeds. I would say it's a combination of its own, but who knows, I don't think it's unique.

It took

  • a cup of flour
  • half a packet of butter
  • 6 tablespoons sugar
  • an egg
  • a tablespoon of poppy seeds


  • 3 yolks
  • juice from a lemon
  • peel of a lemon
  • 70 gr butter
  • 200 g of milk
  • 8 tablespoons sugar
  • 300 gr cherries


  • whites
  • 7 tablespoons sugar

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Tart with cherries, lemon cream and meringue:

Mix the ingredients for it took, then refrigerate for at least 30 minutes (I usually leave it overnight) and then place it in the pan. Refrigerate for another 20 minutes, during which time allow the oven to heat up. Prick the dough with a fork, from place to place, and place parchment paper over and beans so that the dough does not swell. Bake for approx. 12 minutes.

Cream. I rubbed the yolks with sugar until they frothed, I added lemon juice and peel and milk. I boiled them for about 5 minutes in a bain marie, being careful not to cut the cream. After it started to thicken, I took it off the heat and mixed the butter. Put the cherries (I had them frozen, so they must be allowed to thaw and drain the juice beforehand) and cream is added over them.

The remaining egg whites (from the three eggs) are beaten with seven tablespoons of sugar. Sits bezeauof over the tart and bake for 10 minutes.

Lemon meringue pie

The famous and well-known lemon tart, I never ate, I only heard of it. I did a google search and stopped at this recipe. The result, a tart with sour cream sweetened to the top of the meringue above & # 8230 if you like lemon sweets, try it!

For the crust:
260g flour
1/2 teaspoon salt
110g cold butter
60 ml very cold water

For the cream:
200g old
grated peel of a large lemon (14g peel)
60g food starch
a pinch of salt
320 ml of cold water
70 ml strained lemon juice
4 yolks

For meringue:
4 egg whites
8 tablespoons sugar

The first time we make crust. Put flour and chopped butter in a bowl. Rub with a fork until the mixture becomes sandy. Add a tablespoon of very cold water and mix. When the dough has set, we gather it in the shape of a ball, cover it with a foil and let it cool for 30 minutes.

Preheat the oven to 160 degrees C.
We take out the dough, we spread it on a baking sheet, then we put the tray over it to orient ourselves about how big we have to spread it. The dough should be 2 cm above the edge of the tray. Turn the tray over, then peel off the baking sheet and arrange the dough nicely.

We cut what's extra. We prick from place to place with a fork.
Put the sheet back over the dough and put beans in the middle so as not to increase the dough when baking
Bake for 10 minutes, then take the sheet and bake another 5 to brown nicely everywhere.

Let cool and prepare the cream.
Wash the lemon well with hot water then wipe it and shave it. We must have 14g grated peel.
Put the sugar, starch and lemon peel in a saucepan. Mix well and add the yolks. Stir, add lemon juice and water. Put the pan on low heat, stirring constantly and when it starts to thicken, keep the cream on the fire exactly 1 minute after which turn off the heat and let it cool a bit.

Prepare bezeaua. In a dry bowl, beat the egg whites with a little lemon juice. Add the sugar little by little and beat until everything melts. Here I found out an important secret. The sugar must be completely dissolved, so later the meringue will not make liquid pearls. To remember :).
In the baked crust, pour the lemon cream, level nicely and then add the meringue. We touch the meringue with the back of the spoon and pull it up to give it a word shape.

Bake in the oven over low heat for about 10 minutes, until the meringue turns light brown.
Remove to a grill to cool. Serve after refrigerating for at least 2 hours.

Refreshing, sour & # 8230 very good!
I wrote a lot but I wanted to be explicit, please follow the weight and steps of the recipe :).
I took the recipe with small modifications from

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

How To Video & ndash Tart with lemon cream and meringue

Alina Barbu, blogger from Chocolate and Vanilla, teaches you how to make one of the classic French desserts: Lemon Tarts or tart with lemon cream and meringue.

Lemon tarts is the quintessence of French pastry. It is classic, elegant and versatile, and its strong lemon taste happily receives next to it the sweetness of a meringue only slightly browned by the heat of the oven.

Alina Barbu, author of the columns & ldquoTestat de foodstory & rdquo and "Cooking Lesson" on, teaches you on her blog, Chocolate and Vanilla, how to make Lemon Tarts.

Here are the ingredients you need:

  • 125g flour
  • 100g butter
  • 1/8 teaspoon salt
  • 50g old powder
  • 1 yolk

Lemon cream:

  • 1 or
  • 50g old
  • 30ml lemon juice
  • 1 teaspoon lemon peel
  • 15g butter

You can see how to prepare it in the video below:

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Delicious tart with lemon cream & # 8211 an amazing dessert! It will be to the liking of the most skilled gourmets!

We present you a delicious tart recipe with lemon cream. It is easy to prepare, and the result is admirable. Get a tart with a thin and tender top, with a fine lemon cream, covered with a fluffy and very appetizing meringue. Such a combination of the simplest ingredients will please even the most skilled gourmets. Prepare an amazing dessert at home, worthy of the most notorious confectionery!

Countertop ingredients

Ingredients for lemon cream

& # 8211 3 tablespoons potato starch

Ingredients for meringue

Method of preparation

1. Sift the flour with the salt and add the soft butter (at room temperature). Stir until you get a crumbly meal. Add water and knead the dough. Use cold water so that the butter does not melt.

2. Give the dough a round shape and wrap it in cling film. Refrigerate the dough for 30 minutes (the butter will cool and it will be easier to work with the dough).

3. Prepare the lemon filling: separate the egg whites from the yolks.

4. Wash and dry the lemons. Peel a squash, grate it and squeeze the juice. Just shave the outer layer of the peel, as it only contains aromatic oil.

5. Drain the lemon juice and strain it to remove larger particles from the core and kernels.

6. In a saucepan, mix the sugar with the lemon juice and peel. Add the starch and flour. Mix until you get a homogeneous mass.

7. Add water and stir again.

8. Put the pan on the fire and bring the mixture to a boil. Make a small fire. During boiling, the cream will thicken, so stir it constantly.

9. In a bowl beat the egg yolks and add 1/4 of the boiled lemon cream. Mix in a faster tempo using a whisk.

10. Pour the mixture of egg yolks and cream into the pan with the remaining cream. Mix with a whisk until you get a homogeneous mass.

11. Put the pan on the fire and bring the cream to a boil.

12. Add the butter and mix.

13. Remove the dough from the refrigerator and remove the cling film.

14. Sprinkle the work surface with a little flour and spread the dough in a 0.5 cm thick worktop.

15. Arrange the top in a baking dish. Arrange it as evenly as possible on the entire surface of the pot and form the border.

16. Stick the top several times with a fork (so that the dough does not rise during baking, but takes the shape of the bowl).

17. Cover the dough with baking paper and place a weight on top (also so that the dough is well fixed). It is best to pour beans or peas into shape.

18. Bake the top in the preheated oven at 180 ° C for 15 minutes.

19. Remove the form from the oven and remove the baking paper (including beans or peas).

20. Turn the top in the oven and bake for another 15 minutes.

21. Cover the baking sheet with lemon cream.

22. Prepare the meringue: mix the egg whites with the powdered sugar. Put the egg white bowl on the steam bath and mix using a mixer. Get a dense foam with stable tips. Do not overheat the water in the pot (it should not boil continuously).

23. Fill a pastry bag with egg white foam and cover the tart with meringue. If you do not have a pastry bag, you can pour the meringue on the tart and shape the tips with a spoon.

24. Place the tart in the preheated oven at 250 ° C for 5-10 minutes, until the meringue browns slightly.

Watch the preparation in the video below.

Our team wishes you good luck with your loved ones!

Ingredients Tart with lemon and meringue
-for the dough:
250g flour
100g butter
100ml lukewarm water
30g powdered sugar
a teaspoon of baking powder
a pinch of salt

-for lemon cream:
100g ground sugar
100ml lemon juice
250ml water
3 yolks
30g starch
50g butter
a pinch of salt

-for meringue:
3 egg whites
100g caster sugar
a pinch of salt
a tablespoon of lemon juice

Preparation Tart with lemon and meringue
Sift the flour and add the other ingredients and knead until you get a homogeneous dough, which you spread and then transfer it to a baking sheet greased with butter and cut the excess dough. Prick the dough with a fork, cover it with baking paper and place beans on top. Put the tray in the preheated oven at 200 degrees C for 25 minutes.
Meanwhile, for the cream, mix the yolks with the ground sugar and gradually add the squeezed juice from a lemon, a pinch of salt, water and butter and put them on low heat and stir constantly with the whisk. Mix the starch with a few tablespoons of the liquid composition and add it over the rest of the composition and mix until it becomes a thick cream. Cover the cream with cling film and let it cool completely.
Mix the egg whites with the salt. When the foam starts to form, add the sugar in 3 batches, and at the end add the lemon juice and mix.
Pour the lemon cream over the dough, and put the meringue on top. I used a pos with a star-shaped dui. Put the tart in the preheated oven at 170 degrees C for 15 minutes. Let it cool completely and then serve.

Lemon and meringue tart - Lemon Merengue. A cool and suitable delicacy in any season

I recommend this fabulous and good-looking dessert, it is one of the most attractive pies. And the combination of lemon and meringue is a madness of the taste buds.

A while ago I received as a gift the Royal Cookbook, written by Princess Margaret of Romania. In order to make a joy for those who gave it to me, I thought of making a recipe from the book. After how quickly the plates were emptied I can say that the royal dishes were successful :).

For the top, melt the butter in a bain-marie and mix it with the crushed biscuits. Proceed as for the blackberry cheesecake and put the composition in a form with removable walls (diameter 22-23 cm), lined with baking paper. With the help of a glass or a larger spoon, press the biscuits very well on the bottom of the form, until they flatten and become a uniform top. Put it in the preheated oven at 180 degrees for 5-10 minutes, then take it out and prepare the filling.

For the cream, separate the yolks from the whites. Mix the yolks with condensed milk and lemon juice. Stir until smooth and pour over the counter.

Then prepare the meringue, beating the egg whites well and adding slowly, little by little, the sugar until it dissolves completely. Neither the target nor the vessel should have traces of water or grease for the egg whites to beat well. Put the egg whites beaten with sugar in a baking dish and decorate the tart. Put in the preheated oven at 180 degrees, in a row a little above the middle for 35 minutes.

Carefully remove it from the form, first passing the edges with a knife. Otherwise you will suffer like me - I hurried a little and my meringue cracked when I opened the detachable walls of the tray. Deh. "hurry spoils the job." Good appetite!

(I specify, to remove any doubt, that freesia has a purely decorative role and is not edible) :)

Cut into slices and serve for dessert with a coffee.
Other recommended recipes:


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